Thursday, March 3, 2011

Mushroon Paneer Masala

Browsing through Aipi's curries with gravy, this one caught my attention. I had mushrooms and all the other stuff needed for this yummy gravy, and before I knew I was making this!

Couple of things that i did differntly was did not microwave the onions, ginger, instead just ground them raw and fried them. I did not use yogurt to the gravy as i mine was the right consistency for our family with water alone.

On the whole, it was an awesome side dish to go with rice or bread.

Get ready:

1 medium onion chopped and ground to a paste

2 cups tomato pulp ( got from 4 medium tomatoes)

10 -15 button mushrooms chopped

1/3 cup peas

1 tbsp xashews soakedwith 1 tbsp water

3/4 diced paneer

1 cup water

1/2 tsp ginger garlic paste

1 tsp coriander powder

1 tsp cumin powder

1 tsp redchilli powder

1/2 tsp garam masala powder

1/8th tsp turmeric powder

1 tsp kasoori methi crushed

salt to taste

4 tsp oil

cilantro to garnish

for the tadka

1 tsp cumin seeds

a pinch hing

Go:

In a deep pan, i used a small pressure cooker, add 1 tsp oil and saute the paneer till golden and set aside.

Let the cashews soak for 20 mins and grind to a paste, set aside.

Add 3 tsp oil in the same pan, add the cumin and hing

Once the cumin splutters, add the ground onion paste and fry till pink.

add the ginger garlic paste and fry for few seconds till aromatic.

Now add the pureed tomatoes,cashew paste, turmeric, corainder, cumin and other masala powders and cook till the oil separates.

Now add the mushrooms, peas, 1 cup of water, salt to taste and mix well.

Let it come to a boil and simmer for 15 mins till the peas and mushrooms are cooked.